These are delicious on top of salads or as a healthy, crispy snack.
1 can of organic chickpeas (garbanzo beans), drained (reserve juice*)
Sea salt or APB seasoning
1) Drizzle chickpeas with olive oil, stirring lightly to coat. (I omit this step and it works fine.)
2) Season with sea salt, if you're serving children or a tame crowd. For the more adventurous, season with APB or other favorite such seasonings.
1 can of organic chickpeas (garbanzo beans), drained (reserve juice*)
Sea salt or APB seasoning
1) Drizzle chickpeas with olive oil, stirring lightly to coat. (I omit this step and it works fine.)
2) Season with sea salt, if you're serving children or a tame crowd. For the more adventurous, season with APB or other favorite such seasonings.
3) Line baking pan with parchment paper and spread chickpeas in a single layer.
4) Roast in a 450 degree oven (I used my toaster oven, on convection) until crispy, stirring once or twice, 10-20 minutes or so. Just watch them.
Who knew these even existed, or how easy they were to make?!!
When you're on an elimination diet, you're desperate for some crunch and spice. These little buggers deliver on both!
4) Roast in a 450 degree oven (I used my toaster oven, on convection) until crispy, stirring once or twice, 10-20 minutes or so. Just watch them.
Who knew these even existed, or how easy they were to make?!!
When you're on an elimination diet, you're desperate for some crunch and spice. These little buggers deliver on both!
*Chickpea brine, the liquid drained from canned chickpeas, is known as aquafaba and can be used for many things. It makes a wonderful vegan whipped "cream" or for making GF, oil-free, vegan granola.
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